Eccles cakes are small, round British pastries made from flaky puff pastry wrapped around a sweet, spiced currant filling. Originating from the town of Eccles in Greater Manchester, England, they are traditionally enjoyed with tea or coffee. This recipe delivers a beautifully crisp, buttery pastry with a rich, fruity center that is surprisingly simple to make at home.
Ingredients
- 2 sheets (1 lb / 450 g) frozen puff pastry, thawed
- 1 ½ cups (225 g) dried currants
- ½ cup (100 g) packed light brown sugar
- ¼ cup (55 g) unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 large egg, beaten (for egg wash)
- 2 tbsp (25 g) granulated sugar, for sprinkling
Instructions
- In a medium bowl, combine the currants, brown sugar, melted butter, cinnamon, nutmeg, and allspice. Mix well until the currants are evenly coated. Set aside.
- On a lightly floured surface, roll out each puff pastry sheet to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 12 circles (6 from each sheet). Re-roll scraps if needed.
- Place about 1 tablespoon (15 g) of the currant mixture in the center of each pastry circle. Brush the edges with a little water.
- Gather the edges of each circle up over the filling and pinch firmly to seal, forming a small pouch. Gently flatten each pouch with your palm, then flip it seam-side down.
- Using a rolling pin, gently roll each filled pastry to about 3 inches (7.5 cm) in diameter, being careful not to tear the pastry. The currants should just begin to show through.
- Place the Eccles cakes on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle generously with granulated sugar.
- Using a sharp knife, make two or three small slits on the top of each cake to allow steam to escape.
- Refrigerate the assembled cakes for 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
- Bake for 18–20 minutes, until the pastry is golden brown and crisp. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Keep everything cold: Work quickly and keep the pastry chilled. If it becomes too warm, return it to the fridge for a few minutes. This ensures the flaky layers develop properly.
- Don’t overfill: Use about a tablespoon of filling per cake. Too much will cause the pastry to tear or leak during baking.
- Seal well: Make sure the edges are firmly pinched together before rolling. Any gaps will let the filling escape.
- Substitute currants: If you can’t find dried currants, use an equal amount of raisins or chopped dates. The texture will be slightly different but still delicious.
Serving Suggestions
Eccles cakes are best served warm or at room temperature, with a cup of strong tea or coffee. They also pair wonderfully with a slice of sharp cheddar cheese, a classic British combination that balances the sweetness. For a dessert, serve them with a dollop of clotted cream or vanilla ice cream.
Variations
- Spiced Rum or Brandy: Soak the currants in 2 tablespoons of rum or brandy for 30 minutes before mixing with the other filling ingredients. Drain well before use.
- Citrus Zest: Add 1 teaspoon of grated orange or lemon zest to the filling for a bright, fresh note.
- Nutty Twist: Add ¼ cup (30 g) of finely chopped walnuts or pecans to the filling for extra crunch.
- Gluten-Free: Use a gluten-free puff pastry and ensure your currants are certified gluten-free if needed.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. To refresh them, reheat in a 350°F (175°C) oven for 5–7 minutes until crisp. They can also be frozen, unbaked or baked, for up to 2 months. Thaw in the refrigerator overnight before baking or reheating.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff pastry? Yes, but the texture will be denser and less flaky. Shortcrust is sturdier and holds the filling well, but the classic Eccles cake uses puff pastry.
Why are my Eccles cakes leaking filling? This usually happens if the pastry is overfilled or not sealed properly. Make sure to pinch the edges firmly and use the recommended amount of filling.
Can I make the filling ahead of time? Absolutely. The currant mixture can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature before using.
Do I need to chill the assembled cakes before baking? Yes, chilling for at least 30 minutes helps the pastry relax and prevents it from shrinking during baking. It also firms up the butter, which creates better layers.
Can I use fresh currants instead of dried? Fresh currants have a much higher moisture content and will make the filling soggy. Stick with dried currants or raisins for the best result.
How do I know when they are done? The pastry should be deep golden brown and feel crisp to the touch. If you’re unsure, bake for the full 20 minutes – they should not be pale.
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- Frozen Brioche Rolls: Bake from Frozen
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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